This apple and onion-topped beef brisket recipe is not only simple and delectable, but it also cooks up quickly (for a brisket recipe)! In order to ensure that the meat is soft and moist, we bake it at a lower temperature for roughly half the time as opposed to cooking it slowly and slowly, which frequently results in dried-out meat.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 55 mins |
| Additional Time: | 8 hrs |
| Total Time: | 12 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 3-pound brisket |
Ingredients
- 3 pounds first-cut brisket (or flat-cut), trimmed of fat
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons butter
- 1 large yellow onion, sliced
- 1 teaspoon kosher salt
- 4 cloves garlic, sliced
- 1 tablespoon minced fresh rosemary
- 1 cup apple juice
Instructions
- Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil “rack” set over a plate and refrigerate, uncovered, 8 to 12 hours.
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- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
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- Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
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- Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
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- Transfer brisket to a plate and tent with foil.
- Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
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- Slice brisket across the grain and serve with the gravy.
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- If you decide to use a whole brisket, this method will work as shown, but you’ll probably need to give it a little more time at the end to ensure it’s fork-tender.
- Substitute apple cider for the juice if you like.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 11 g |
| Sodium | 1268 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Easy recipe with tender results.
I used 1 can of Lager Beer instead of apple juice. 5lb brisket took 5 hr at 275. Yes, 325 for 1 hr.
Sensational. I followed the recipe closely. It was perfect.
Fantastic and, even though it takes a while to cook, very easy! I didn’t have any apple juice so I substituted unsweetened applesauce. I use my slow cooker a lot, and braising it was new to me. Totally worth the bit of extra time!
It was delicious, thank you cheff John never left me down, every recipe I use turns out magnificent.
This sounds good. I’m mindful of sodium and pepper. I like to get inventive and I use my slow cooker religiously . I watch the go-to salt and pepper and crockpot doesn’t mean soupy or stewy. I use low sodium or no sodium broths and mine comes out tender every time. I don’t soak it in the broth because I want to taste the juice of the meat. The mixture is quite good. I get creative with my seasons, spices & rubs. I also found that a little chip dip, plain or personally seasoned sour cream or even cottage cheese as a side, just a dollop, is a great flavoring on the side!! I have tried this recipe and enjoyed it, but I confess that I cut the salt and pepper, and use my own ideas of what might make a good flavor instead. I enjoyed it but I try to stay away from sodium and the usual seasons/spices. It’s healthier . I’ve been cooking ” off the top of my head” since I was 10 years old. I come with usually good stuff. I’ve never really had a huge failure……mostly I realize what more I could do or add or a bit less too. Excellent for March.
I made this for a big family dinner and it got rave reviews. I used less cayenne than the recipe called for to keep it friendly for the kids.
This recipe was simple and so delicious! I will be keeping this for future meals. So tender!
Easy and delicious! This is the only beef brisket recipe I have ever made, and it comes out really well every time. My family devours this brisket! After making it exactly as written several times, I have tweaked it a bit to my personal taste. I can’t have spicy food, so I use less than half the cayenne pepper, and add a teaspoon of smoked paprika to the salt and pepper mix. I season the meat the night before, rather than 8-12 hours before, just because it’s more convenient, and I figure it can’t hurt to sit longer. I have also made it in a pinch without seasoning ahead of time, but it really comes out better and with a greater depth of flavor if you remember to do that step. Lastly, if the apple juice or cider is really sweet, I add a teaspoon of apple cider vinegar to the braising liquid to cut the sweetness. I also don’t find that we need all that gravy, so instead of blending the juice with the onions, I strain the drippings/liquid and discard the solids. I then boil down the liquid to about half and serve it as kind of a “jus” with the meat. Fantastic!
This recipe is so easy and delicious! The meat was exceptionally tender, even when reheated for leftovers. My husband and daughter LOVED it and are already asking me to make it again. HIGHLY recommend.
I did not use all of the salt that’s in the recipe.
I was intrigued by a brisket recipe with a shorter cooking time than usual so I tried this for Easter. It was fantastic. I did not use rosemary because I’m not a fan, no cayenne and I used beef broth instead of apple juice. It cooked about 2 1/2 hours at 250 degrees and was so tender. I pureed the braising liquid and added a couple of teaspoons of cornstarch to thicken it a little. The liquid was so savory and delicious, the seasoning was perfect. I was serving this to a native Texan so any brisket not good would have been heresy. He really liked it too.
It was amazing
This turned out quite tender and even tasted better the second day for cold for sandwich meat. However next time I would reduce the cayenne by half or more as I found it quite hot – especially the gravy. I also had to make a lot more rub to have enough for the cut. I also reduced the salt by half and even then it was a little salty. I would definitely make this again tho!
By far the easiest method and best outcome I have had cooking brisket. I have done the low and slow method many times, results were always good however this method is now my go-to. The gravy is a bonus too. Go easy on the salt (I over did it a little). The leftovers made awesome “Super Deluxe Nachos” (Chef Johns recipe).
Great recipe – first time ever making a brisket. I was skeptical about the apple juice but it turned out great. I hate those people who add comments but here I go. I added celery, carrots and pearl onions on the bottom on the pan so the brisket sat on that and not on the pan. My dad always said it helped the meat cook better. I then took that and blended it with the leftover onion/applesauce, blended it and marinated the meat. Literally melted in your mouth. Thanks for such a great recipe!!
I followed the directions and the brisket was already over cooked after the 90 minutes at 325 degrees. It seems like a good recipe but the cooking times are way, way off.
First time to leave a comment on any recipe ever, but I just had to say THANK YOU CHEF JOHN!! 🙂 I was running out of recipes and haven’t had a homerun in a long time, but this was it. I only had a 1lb brisket and it was so tender after 2hours in a dutch oven. All i have is a photo of it all gone! Bless you, chef!??
This is the best Baked Brisket that I have ever had. I have made it at least 10x and it has always been a party success!!!
This recipe was great! I made it exactly as instructed. Definitely faster than my usual recipe that involves cooking it twice. And much more moist. I was a bit hesitant because of the apple juice but it was delicious!! Will definitely make it again.
Made this for the first time and it turned out perfect. I made one change to the recipe, as my wife does not like sweet and savory to mix, I used beef broth instead of apple juice.